Apricot is en season, my tree is booming with fruit. So why not make an apricot ice cream.

This ice cream is made without eggs, and is very easy to make.

Ingredients:

350 g fresh apricots, pitted and sliced in half

90 ml water

170 g raw honey (use a mild tasting honey such as clover)

1 teaspoon freshly squeezed lemon juice

250 ml fresh heavy cream

1 tablespoon Disaronno Amaretto, optional

Directions:

Place apricots in a medium saucepan, pour water over and heat to a simmer and cook until apricots begin to soften, about 6-8 minutes. Stir in honey, when the honey is dissolved remove from heat. Cool apricot mixture to room temperature and blend it until smooth. Stir in cream, lemon juice and Amaretto. Chill the mixture until very cold, and pour it into an ice cream maker and freeze according to manufacturer’s instructions.